Asparagus Tart

Asparagus Tart

Spring is here!

Yes, do your own little happy dance, as asparagus are in season! Time to celebrate spring! 

This lovely asparagus tart is the low-fuss kind. Quick and easy. No troubles in the kitchen. Yet… absolutely stunning on the dinner table. A pretty little centerpiece for a picnic in the park. Or a family brunch. Or serve as a healthy light meal accompanied with a simple side salad (for example made of rocket salad, cherry tomato mix and balsamic glaze).

This tart has lovely flavors with basil, goat cheese and lemon zest. Beautiful, sophisticated and delicious. What are you waiting for? Go on! Have a spring party and show off your cooking skills :)

AsparagusTart

 

Asparagus_Tart

 

Asparagus Tart
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. Puff Pastry
  2. 3 Eggs
  3. Goat Cheese (3.5oz/100g)
  4. Cooking cream (1/2 cup / 125g)
  5. 2 handful fresh Basil Leaves
  6. Green Asparagus (1lb / 500g)
  7. 1 Lemon (for zest)
  8. Salt & Pepper
Instructions
  1. Preheat oven to 200°C/400°F/gas 6.
  2. Roll the puff pastry into a rectangle fitting to the size and amount of aspargus. Place pastry on a baking sheet. Using a sharp knife, lightly score the pastry one inch from the edges to make a inner rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Brush a tin layer of egg wash over the pastry, to give a glaze to it. Bake until golden and crispy, about 15 minutes.
  3. Remove pastry shell from oven. In a blender or food processor mix 2 handful of basil leaves, 1/2 cup cooking cream, the goat cheese and 2 eggs. Spread the mixture evenly over the pastry.
  4. Trim the bottoms of the asparagus, arrange crosswise in a single layer in the pastry shell on top of the cheese mixture, alternating ends and tips. Sprinkle over some salt, pepper and lemon zest. Bake until the asparagus are tender, 20 to 25 minutes.
  5. Enjoy!
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Watermelon Cheese Snack

Watermelon cheese snack

Sweet taste of summer!

Watermelon is my ultimate summer fruit. Nothing beats the heat (or thirst) like biting into a slice of juicy, refreshing, sweet watermelon!

I have loving child memories of eating melon at my grandma’s. We would savor on a slice of melon and save the little pits. We washed the melon seeds in warm water, let them air dry in the sun, strung the seeds with a thin needle on a thread and so created a melon seed necklace. How fun was that!

The luscious watermelon recipe in this post is so simple, healthy and yummy. Just crumble some white (feta) cheese over slices of watermelon, add some black olives and fresh basil leaves and dive in!

Ps. Did you know that watermelon contains about 6% sugar and 91% water by weight, and is a rich source of vitamin C?

Watermelon basil olive cheese

 

Watermelon Cheese Snack
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1/4 Watermelon
  2. White Cheese (Feta or Vegan Cheese)
  3. A Few Black Olives
  4. Some Fresh Basil Leaves
Instructions
  1. Cut the watermelon into equal slices and place them on a large scale.
  2. Crumble over white cheese.
  3. Garnish with black olives and fresh basil leaves.
  4. Enjoy!
Notes
  1. Optional: Serve this dish warm. Heat it for a few minutes in an oven, until the cheese is melted.
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Portobello Pizza

 

Portobello Pizza

Delizioso!

Have yourself a guilt-free, gluten-free pizza!

Portobello mushrooms make pretty delicious substitutes for pizza crust. Packed with the same intense flavors as the standard pizza pie but minus the calories. Just stuff the portebello caps with all of your favorite Italian pizza toppings. Make a portobello hawai pizza, a portobello caprese pizza, or whatever makes you happy ;)

These mini mushroom pizzas are so good!

Portobello - Pizza

 

Portobello Pizza
Serves 2
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 large Portobello Mushrooms
  2. 1 tbsp Olive Oil
  3. 1/2 cup Tomato Sauce (or your favorite pasta sauce)
  4. 1/4 Red Onion
  5. Mozzarella (or vegan cheese)
  6. Fresh Basil
  7. 1 tsp dried Oregano
  8. Salt and Pepper
Instructions
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Remove stems from Portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Lightly brush caps with olive oil. Place the mushrooms on a baking tray, gills facing up. Cook for 8-10 minutes.
  3. Take you mushrooms out of the oven, you’ll notice they’re filled with liquid. Just take a paper towel and dab each of them to remove the liquid. Top the mushrooms caps with tomato sauce, minced red onion, cheese, oregano, salt and pepper. Bake for an additional 20 minutes, or until the mushrooms have softened and the cheese is melted.
  4. Garnish each pizza with fresh basil and serve immediately.
  5. Enjoy!
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